These are the herbs we love to use in our cooking, along with a few ideas for how to use them. (Mark Bittman’s How to Cook Everything is a great resource if you need more ideas for leftover herbs, or search online by herb.)

• Basil – Usually used raw or cooked for a short time. Use in pestos, add to salads or sandwiches.
• Parsley – Curly leaf or flat-leaf (Italian) – which one you use is more a matter of personal preference, and unless a specific kind is stated in a recipe, you can use them interchangeably. One of the most versatile herbs, you can use it in marinades, pestos, stocks, and salad dressings.
• Oregano – Often used dried in recipes, but the fresh herb is great, too. Use in tomato sauces, marinades, and salad dressings.
• Thyme – Stripping the leaves on thyme can sometimes seem like a lot of work, but you don’t need much in recipes, so it really isn’t as much work as you might think. Pairs really well with sautéed mushrooms or sauces, and you can add to soups.
• Rosemary – Unless you are using whole sprigs that you remove after cooking, you want to chop up rosemary leaves really well since they have a strong piney flavor. Great with roasted potatoes, in marinades for meats, or as flavoring for breads and savory scones.
• Mint – Although most of the time mint is thought of paired with sweet dishes, it is a key ingredient in lots of Southeast Asian cooking. Add to fruit salads, iced teas, lemonades, or use in chutneys.
• Dill – A great herb to use raw and to add to dishes for a nice flavor. Add to salads, or pair with smoked salmon.
• Cilantro – There are a lot of people who don’t like cilantro because of the flavor, but if you are someone who likes it, it adds a great, distinctive flavor to so many dishes. Use in guacamole, salsas, or make into a pesto.